Quinoa has become a go-to superfood because of the many benefits it provides the body, including the support of cardiovascular and digestive health and blood sugar control (to name a few). It also doubles as an enticing ingredient for recipes that foodies favor. The enchanting Castle in the Country in Allegan, MI features accommodations and grounds fit for royalty along with flavorsome food to match. One of the inn’s specialties is Roasted Butternut Squash and Fennel Quinoa Tartlets, a decadent dish ideal for the season now that autumn is officially under way.

Roasted Butternut Squash & Fennel Quinoa Tartlets

2015-09-29 13:28:39

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Quinoa Crust

1 C cooked quinoa

1 egg, beaten

1/4 C grated Parmesan cheese

1/4 t turmeric

1/4 t dried mustard

Jalapeno Honey

1/4 Cup Honey

2 T water

1 Jalapeno pepper

Filling

2T olive oil

12 sage leaves

1C diced butternut squash

1/4 C diced fennel

1/4 C shaved Parmesan cheese

Salt & pepper to taste

Instructions

For the jalapeno honey:.

Combine honey and water in a small sauté pan and slice the jalapeno whole into the pan.

Cook over medium heat for 15 minutes, strain out the sliced pepper and continue to cook until reduced and slightly caramelized.

Be careful! Honey can easily burn since the sugar content is so high.

You should be watching the pan constantly.

If it is too thick to pour, just add some water and stir to incorporate. This will thicken as it cools.

For the crust

Combine all crust ingredients in a bowl and press into whatever pan you have that will yield the size of tart you desire: muffin, mini-muffin, small ramekin, tart pan, etc.

Here we used a mini-muffin pan and a tablespoon to form a nice shape.

Bake at 350˚ F for 15 minutes to set the crust.

For the filling

Heat the oil in a small saucepan until very hot – look for the surface to shimmer.

Drop in the sage leaves and allow to fry for 30 seconds or so, then scoop them out of the oil with a slotted spoon and lay out on a paper towel to drain.

Combine the butternut squash, fennel, the leftover oil that was used to fry the sage leaves, and salt & pepper in a microwave safe bowl and partially cook for about 4 minutes. (You could alternately roast in the oven for 10-15 minutes.)

The squash should be just partially cooked at this point.

Add Parmesan cheese and spoon into the pre-baked quinoa shells.

Bake at 400˚ F for about 20 minutes until edges of the squash brown slightly.

Allow to cool slightly and drizzle the jalapeno honey over each tart.

Top with a sage leaf and enjoy!

Notes

Chef notes: The quinoa tartlets are usually offered during our Appetizer Hour on Friday nights in the fall. They pair to perfection with fresh Apple Cider Mimosas. We fill 1/3 of a champagne flute with apple cider from a local Michigan cider mill – Crane’s Orchard in Fennville – and then fill the rest of the flute with Fenn Valley Winery Sparkling Wine